A classic recipe for New Orleans-style beignets—light, pillowy, deep-fried pastries made from a simple choux dough and buried under a mountain of powdered sugar.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Stick (1/2 cup) | Butter (Unsalted recommended) |
| 1 Cup | Water |
| 2 Teaspoons | Sugar |
| 1 Cup | Cake Flour |
| 2 | Eggs (Large) |
| 1 | Egg Yolk (Large) |
| 3-4 cups | Vegetable Oil or Shortening (For frying) |
| As needed | Confectioners Sugar (For dusting) |
Instructions
- Make the Dough: In a heavy pot, combine the butter, water, and sugar. Bring to a rolling boil.
- Remove from heat and add the cake flour all at once. Stir vigorously until the mixture forms a smooth ball that pulls away from the sides. Let cool for 5-10 minutes.
- Incorporate Eggs: Add the eggs and egg yolk one at a time, beating thoroughly after each addition until the dough becomes a smooth, glossy paste.
- Heat Oil: In a deep, heavy pot, heat 2-3 inches of oil to 375°F.
- Fry the Beignets: Drop rounded tablespoons of dough into the hot oil, frying in batches. Cook for 2-3 minutes per side, until puffed up and golden brown.
- Drain and Dust: Remove with a slotted spoon to a paper towel-lined plate. Dust generously with confectioners’ sugar while still warm.
- Serve immediately.
Note
Maintaining the oil temperature is key. If it’s too cool, the beignets will be greasy; if it’s too hot, they will burn before cooking through.
.webp)